To make the broth blanch the 1 1/2 lb. Pork Bones and 1/2 of a Chicken. Fill a pot with water add in 1 tsp. Kosher Salt and the Pork Bones.
Remove the bones, rinse and set aside. Now add in the Chicken, blanch remove and set aside.

Fill a pot with water add in 1 tsp. Kosher Salt. Add in the Pork Bones. Remember to skim the broth. Let it simmer for about 15 minutes.
Then add in the Chicken and 1 peeled Onion. Add in 3 oz. Rock Sugar. Continue to let it simmer for 1 hr.

In the mean time boil 10 Quail Eggs. It takes about 3 minutes. Remove the shell and set aside.

Soak 1/2 cup Dried Shrimp overnight or in hot water to soften. Finely chop the Dried Shrimp. In a pan add in 1 Tbsp. Annatto Seed Oil.
Add 1 tsp. minced Garlic and chopped Shallots. Saute for a few seconds and add in the finely chopped Dried Shrimp.
Stir-fry for a few minutes remove from heat and set aside.

To make the Egg strips. In a bowl crack 4 Large Eggs, give it a quick beat. In a pan add in some oil and add in a thin layer of egg. Let it cook and flip.
Then remove and cut into strips.

Now cut Cha Lua (Vietnamese Ham) into strips and set aside.

After 1 hr. remove the Chicken from the broth. Let it cool then remove the meat and put into a bowl.

Next season the broth 1 tsp. Kosher Salt and 1 Tbsp. Fish Sauce or to taste. Continue to let it simmer on low heat until ready to serve.

Boil some noodles, chop some Vietnamese Mint, Eggs and Cha Lua cut into strips, boiled Quail Eggs, cooked Dried Shrimp, Shrimp paste with Chili Pepper and Chicken.
You will need some Banana Blossom, Fresh Herbs, Bean Sprouts and Lime to garnish.
After you have all of that ready, it's time to assemble bowl.

Place some rice noodles in a bowl. Place some Eggs, Cha Lua and Chicken. Pour in the broth. Add some Quail Eggs, cooked Dried Shrimp and chopped Vietnamese Mint.
Enjoy with Shrimp paste and Chili!